Apparently Fall has come to the REST of the world... while remaining completely weather-less and beautiful in Southern California. As a re-located Seattle girl, you have no idea how miserable this makes me.

Anyway, since the weather isn't, well... just isn't. The only way to make it feel like fall is to start cooking fall dishes. I've busted out the Crock Pot of DOOM, but I'm bored of what I already know how to make. There's always been some really awesome recipes or ideas when these threads have happened in the past.

When you can break the meat up with a fork, add a can of diced, seasoned tomatoes and 2 lb bag of frozen mixed veggies. Simmer for an hour. Add 1 c barley and simmer another half hour. Salt and pepper to taste.

Directions1 In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.2 Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Folk singers are always liberal pansies, but not me.....I sing for my fellow conservatives...care to hear "Shoot the Hippie out of the Redwood Tree" ?

I have a ground turkey meatloaf, but I'm a little unsure of the exact proportions because I haven't made it in awhile. The leaner the ground turkey you start with the lower fat it is, but you neeeeeeed to add a bit of olive oil to it, and make sure you oil the loaf pan or it will stick. Lean ground turkey is so lean you can run into problems.

Mix thoroughly (hands work best, but be sure to wash in between steps to avoid cross-contamination)

Cover the mixture with enough Italian seasoned bread crumbs to coat with an 1/8 to a 1/4 inch (about 1/3 of a cup?) 2 good heaping tbs of pre-made pesto (if you omit the pesto be sure to add 1 tbs olive oil) 2 tbs good strong horseradish1 tbs corse Dijon mustard1 tbs Worcestershire saucesalt and pepper to your tastes (I use a lot of fresh ground pepper, and about a pinch of salt)

Mix thoroughly. Put into a greased loaf pan and bake on 350 for about an hour (might be a little longer depending on your oven)

I don't serve it with any kind of sauce, but you could add your favorite tomato sauce or seasoned canned tomatoes over the top when you serve it.

(edited by Lise on 9.10.04 1103)I am secretly using you all for research. Well... most of you.

Just mix up everything in a mixing bowl. There should be enough tomato sauce to be tasted, but certainly not more than maybe four or five tablespoons. Add enough breadcrumbs to get a solid consistancy. The meatloaf should be formable, but not stiff. If you accidentally add too much breadcrumbs, just add a little more tomato sauce. Form your mass up into a loaf, put it in a baking pan and add a little water to the bottom of the pan to keep it from burning. Cover with foil and bake for 1 hour at 350 degrees. Note that this makes a lot of food. If you want, you can reduce the ingredients, or you could just do what I do, and freeze half of it for another day. It'll keep in the freezer pretty much forever.

I have always viewed recipes as just an informal guide - you have to play with them to make them fit. I just found out that Mrs. Dunk only uses half the amount of cream cheese and made that change 2 years ago. No wonder my version was thicker than hers.

Glad you enjoyed it.

Next up is Alligator Stew.

Folk singers are always liberal pansies, but not me.....I sing for my fellow conservatives...care to hear "Shoot the Hippie out of the Redwood Tree" ?